Production method of smallanthus sonchifolius normal juice and normal juice powder

Abstract

Aiming at the characteristics that smallanthus sonchifolius juice easily generates brown stain and is easily precipitated, the invention provides a production method of concentrated smallanthus sonchifolius normal juice and normal juice powder, and the concentrated smallanthus sonchifolius normal juice can be rapidly clarified and does not contain any color fixatives and any antioxidants. The method comprises the steps of: washing a fresh smallanthus sonchifolius raw material, removing the peels of the fresh smallanthus sonchifolius raw material and cutting the peeling smallanthus sonchifolius raw material into pieces; grinding the smallanthus sonchifolius pieces into thick liquid by hot water, and juicing; adding a natural clarifying agent to precipitate protein, heavy metal ions, pectin, tannin, pesticide residues and other impurities; filtering, separating and concentrating to obtain a brown concentrated smallanthus sonchifolius normal juice; and drying the brown concentrated smallanthus sonchifolius normal juice to obtain the brown smallanthus sonchifolius normal juice powder. The normal juice powder can be further used as a raw material of health products, or juice, juice beverages, tablets, buccal tablets, electuary, capsules, oral liquid, and the like. The chemical color fixative, the antioxidant, a suspending agent, a stabilizer and a thickening agent are not added in the whole process; the dosage of the clarifying agent is prevented from being insufficient or excessive by adjusting the dosage and the proportion of the composite clarifying agent, so that the residue of the clarifying agent in the juice can be controlled, and the normal juice flavor of the smallanthus sonchifolius can be maintained; and by using the production method, the storage time of the smallanthus sonchifolius is prolonged, the product quality and the safety are guaranteed, the transportation cost can be saved and the application range of the smallanthus sonchifolius can be expanded.

Description

technical field [0001] The invention belongs to the extraction and processing technology of biological products. Specifically, it relates to a production method of yacon raw juice and raw juice powder. Background technique [0002] Yacon (Smallanthus sonchifolius), also known as snow lotus potato, chrysanthemum yam, Yalong fruit or Yacon, is an English name (yacon). It belongs to the genus Sunflower of the Compositae family. Traditional rhizome food was introduced to Japan, Brazil, South Korea and some European countries in the 1980s, and is currently successfully planted in Yunnan, Sichuan, Guizhou, Fujian, Hainan, Hunan, Hubei, Shandong, Henan, Hebei and other places in China. [0003] The fruit (tuber) of yacon is similar to sweet potatoes, but it is very different from sweet potatoes. Yacon is rich in more than 20 kinds of essential amino acids and rich minerals. The pulp is juicy, light yellow, crystal clear, sweet and crisp. It tastes like a pear without slag. -10%,...

AI Technical Summary

Problems solved by technology

Obviously, the method of improving the stability, transparency and color of snow lotus juice by adding thickeners, suspending agents, and stabilizers is not advisable for the production of snow lotus juice; It has a certain effect, but on the one hand, the choice of enzyme is very important and the specificity is relatively strong; on the other hand, the requirements for enzymolysis and fermentation are relatively high, the conditions are relatively harsh, the equipment requirements are high, and the production cost is high, so it is not very feasible; Filtration method is used to clarify and remove impurities from snow lotus juice, because snow lotus juice itself contains macromolecular components such as polysaccharides, pectin, protein, tannins, tannins, etc. Molecular components, ultrafiltration is difficult to achieve the expected purpose, if it is used as a purpose to remove macromolecular compounds (such as protein, polysaccharide, pectin, tannin, tannin, etc.) The glue has a high viscosity, which is easy to cause membrane plugging, and it is troublesome to clean, replace and maintain; chitosan is a cationic flocculant, which has a strong flocculation effect with protein, pectin, and cellulose in fruit juice. Although the